Fettuccini with Garden Vegetables and Greens Recipe

Name: Fettuccini with Garden Vegetables and Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salt; 12 ounces fettuccini; 3 tablespoons extra-virgin olive oil; 1 small onion, very thinly sliced; 2 cloves garlic, chopped or sliced; 2 medium zucchini, cut julienne or matchsticks; 2 to 3 small, firm eggplants, about 1 pound, peeled and cut into batons (Japanese eggplant may be substituted); 1 small red bell pepper, seeded, rounded ends trimmed and thinly sliced; A generous handful basil leaves, shredded; 1/2 cup grated pecorino, plus more for serving; Freshly ground black pepper; 8 to 10 leaves green or red leaf lettuce, shredded

Servings: persons

Salt
12 ounces fettuccini
3 tablespoons extra-virgin olive oil
1 small onion, very thinly sliced
2 cloves garlic, chopped or sliced
2 medium zucchini, cut julienne or matchsticks
2 to 3 small, firm eggplants, about 1 pound, peeled and cut into batons (Japanese eggplant may be substituted)
1 small red bell pepper, seeded, rounded ends trimmed and thinly sliced
A generous handful basil leaves, shredded
1/2 cup grated pecorino, plus more for serving
Freshly ground black pepper
8 to 10 leaves green or red leaf lettuce, shredded

1
Bring a large pot of water to boil over medium heat.
2
When boiling, salt the water and add the pasta.
3
Cook until just shy of al dente.
4
Meanwhile, heat 2 tablespoons extra-virgin olive oil, 2 turns of the pan, in large skillet over medium heat.
5
Add the onions, garlic and vegetables as you chop them, the zucchini, eggplant and red pepper.
6
Season vegetables with salt and cover, cook until tender, about 10 to 12 minutes.
7
Just before draining the pasta, add about 1 cup starchy cooking liquid to the vegetables.
8
Drain the pasta and add to the vegetables, tossing to combine.
9
Stir in the basil and the cheese and a little black pepper, to taste.
10
Transfer the pasta to a serving bowl and top with the shredded lettuce.
11
Serve with an extra sprinkle of cheese and drizzle with the remaining 1 tablespoon of extra-virgin olive oil.

162

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Salt, 12 ounces fettuccini, 3 tablespoons extra-virgin olive oil, 1 small onion, very thinly sliced, and more.

Yes, Fettuccini with Garden Vegetables and Greens falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fettuccini with Garden Vegetables and Greens

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